in a large saute pan combine 1/3 cup water the sausage links and 3 Tbsp olive oil
bring to a boil,cover reduce heat to simmer and cook 7 minutes. uncover and cook 2 minutes more
add the remaining 3 Tbsp oil,the onions and the peppers. cook over med high heat for 12 minutes stirring frequently
add the garlic and cook 2 minutes more
add the tomatoes,the paste and the sugar
bring to a boil then cover and simmer 10 minutes

mix the bean paste and the BBQ sauce . Pour over the beef and marinate at least 30 minutes,up to overnight
remove the beef from the marinade.
pour the marinade into a small sauce pan and reboil for 5 minutes

Heat a grill pan or grill until very hot.
grill the beef to taste 9$-5 minutes a side for med rare)
remove the steak and thinly slice before placing on plate.
drizzle reboiled marinade over the steak

You will need 2 saute pans,one for the chicken,one for the greens.
in one pan melt 1 tbsp butter. start sauteing the chicken
in the other pan melt 1 tbsp butter and start sauteing the onion
when the onion is starting to turn translucent add the greens and the jalapeno (is desired)
saute until greens are tender and divide onto plates.
meanwhile the chicken should be fairly close to being done. when its almost done add the BBQ sauce,the butter and the sriracha if desired
when the butter is melted turn the heat off and tranfer the chicken to a cutting board.
cube the chicken and return it to the sauce to coat.
serve the chicken over the greens and pour the sauce over the entire dish

Back when i lived in Madison,one of our favorite restaurants was Restaurant Muramoto,owned by Shinji Muramoto. he also owns a great madison sushi spot called Sushi Muramoto. I took a cooking class where he gave us several of his recipes from the restaurant which im going to share over the next few posts.

The first recipe is for what he calls his mother sauce or asian BBW sauce. Shinji said he got the recipe from his mother,hence the name. It is a versatile sauce that can be used in a lot of ways. the sauce can be kept in the fridge for several months and because it needs overnight to meld its not something that can be done right before making a meal. However its very easy to make

Combine all ingredients in a sauce pan and bring to a boil. reduce heat to medium and cook 10-15 minutes stirring occasionally
allow to cool and place in airtight container.
refrigerate overnight
strain and store in fridge

heat the butter and oil in a pan until almost smoking
add the sliced potatoes and saute over med high heat for 10 minutes covered. stir after 5 minutes
remove the lid and add the onion,shallots and garlic.
continue sauteing 10 more minutes stirring occasionally
add salt to taste at the end

about an hour before cooking toss some mesquite chips into warm water to soak.
start the grill for indirect heat If you have a grill thermometer you want about 300 degrees
wash the turkey and pat dry.Remove the pop up thermometer if it has one
brush the turkey all over with olive oil and coat with your favorite rub
20 minutes before cooking fill a gallon freezer bag with ice and place on top of the breast. This will cool the breast so its done at the same time as the leg/thigh
put the herbs,lemon and onion into the cavity of the turkey
toss the wood chips onto the grill so you get a nice smoke
put the turkey in the roasting pan and place on the grill and cook for about 18 min/lb. This time will depend on how hot your grill is. I cooked an 11.5lb turkey and it took about 3 1/3 hours.
about midway in the cooking time pour the wine over the turkey. do this quickly to minimize heat loss. If you want a smokier bird you can toss some more presoaked wood on the grill at this time
keep the lid closed as much as possible to reduce heat and smoke loss
the turkey is done when the thigh is about 175 degrees.
remove the turkey and cover with foil. let rest for 20-30 minutes before carving

NOTE: you can not stuff a turkey cooked like this. The bird wont heat up fast enough and so stuffing it risks bacteria growth.